tailieunhanh - Lecture Principles of food, beverage, and labor cost controls (Ninth edition): Chapter 3 - Paul R. Dittmer, J. Desmond Keefe
Chapter 3 Cost/volume/profit relationships. This chapter examines the nature of the cost/volume/profit relationships. An understanding of these relationships is the key to fully comprehending cost control in food and beverage operations. The following examples illustrate the nature of the cost/profit/volume relationship. | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition - Costs can be fixed or variable - VC are directly variable - Fixed costs are stable - Sales prices are constant - Sales mix will remain constant Cost/Volume/Profit Analysis Each foodservice operator knows that some accounting periods are more profitable than others. Profitability, then, can be viewed as existing on a scale. The midpoint on the scale, indicated by the zero, is called the break-even point. At the break-even point, operational expenses are exactly equal to sales revenue. Large Small 0 Small Large $ $ $ $ $ Losses Profits CVP calculations can be done either on the dollar sales volume required to break even or achieve the desired profit, or on the basis of the number of units required. A cost/volume/profit (CVP) analysis helps predict the sales dollars and volume required to achieve desired profit (or break even) based on your known costs. Contribution margin for the overall operation is defined as the . | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition - Costs can be fixed or variable - VC are directly variable - Fixed costs are stable - Sales prices are constant - Sales mix will remain constant Cost/Volume/Profit Analysis Each foodservice operator knows that some accounting periods are more profitable than others. Profitability, then, can be viewed as existing on a scale. The midpoint on the scale, indicated by the zero, is called the break-even point. At the break-even point, operational expenses are exactly equal to sales revenue. Large Small 0 Small Large $ $ $ $ $ Losses Profits CVP calculations can be done either on the dollar sales volume required to break even or achieve the desired profit, or on the basis of the number of units required. A cost/volume/profit (CVP) analysis helps predict the sales dollars and volume required to achieve desired profit (or break even) based on your known costs. Contribution margin for the overall operation is defined as the dollar amount that contributes to covering fixed costs and providing for a profit. Contribution margin is calculated for as follows: Total Sales - Variable Costs = Contribution Margin 1. Sales = VC + FC + Profit 2. Variable rate = VC/Sales 3. Contribution rate = 1 - VR Sales = Sales cost + Labor cost + OH + Profit $325,000 = $108,875 + $81,250 + 97,500 + $37,375 S = VC + FC + P VC = Food & Beverage Cost + Variable LC (40% Total Labor) FC = Fixed LC ( 60% Total Labor) + Overhead S ($325,000) = VC ($141,375) + FC ($146,250) + Profit ($37,375) Ratio of variable cost to dollar sales Variable rate = VC/Sales VR = VC($141,375)/Sales($325,000) VR = .435 Contribution Rate CR = 1 - VR 1 - .435 = .565 CR = .565 Point at which the sum of all costs equals sales, thus profit = 0 BE = Fixed Costs/CR BE = $146,250/.565 BE = $258,849 $325,000 - $258,850 = $66,150 Profit = Sales after BE x CR $66,150 x .565 = $37,375 To determine sales dollars to achieve the profit goal, use the following formula: Fixed Costs + Profit Contribution Rate = Sales Dollars to Achieve Desired Profit To determine break-even point, compute the following: FC + 0 CR = Break-even point To determine the dollar sales required to break even, use the following formula: Fixed Costs Contribution Rate = Break-Even Point in Sales In terms of the number of units that must be served in order to break even, use the following formula: Fixed Costs Contribution Margin per Unit = Break-Even Point in Unit Sales © John Wiley & Sons, Inc. 2009
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